My Biere de Garde has been fermenting for a week now. While the Smoked Wheat beer didn't really take off until the temperature spiked into the high 70(F)'s, the BdG is rolling right along at ~60(F). The krausen has just about finished falling in and I will be probably take the first hydro measurement tonight.

I took a hydrometer reading for my Biere de Garde last night. It was at 1.013, down from a starting gravity of 1.054. That puts the efficiency at 76% so far.

Cheers!
Kevin

IS efficiency the right term for that? I thought efficiency determines your OG. What's the term for how much sugar the yeast eat up?

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Yo, What's Wrong With The Beer We Got? I Mean the Beer we got drank pretty Good Don't It? I Ain't Never Heard nobody complain about the beer we have..... It Drank Pretty Good. Budweiser...What's the name of some of them other beers ?

Also, to Beerandcoding, any chance you'd want to send some of your juniper wild yeast up to Portland? I'd like to try it out on batch or two. I have a wild brett/lacto blend from an ambient ferment I could send in return.

@Doc: Yep, should have been attenuation. Hadn't had enough coffee when I started posting this morning.

@Beeraroundtown: I will be working up another starter of wild yeast (+ whatever other bugs are probably in there) next week for a Barleywine and can save some for you. Not sure on the best way to get it to Portland though. I am not currently set up to do slants, I've just been washing yeast into jars. I can bring some with me on my next trip north, but that won't be until after the first of the year. Let me know.

Quick update with the house yeasts, We brewed up a batch of special red (All Citra, 9oz, 1.064OG) and I used some unwashed juniper yeast from 4 months ago, it started rocking about 4 days after pitching, we should be able to tell how the yeast is flocculating with this brew, fermenting at 70F.

We also partigyled a small beer (1.042, 3gals) from this and I used the airborne yeast I captured 3 months ago to try as a lager, it's doing pretty well at 45-50F

I'll post some more pics of this brew as it progresses, will be dry hopping so the big batch will be racked to a carboy. The next batches, I will start comparing with other yeasts probably lighter colored beers.